Sunday, September 30, 2012

Mexican Chicken with Salsa Rice

Sprinkle the chicken on both sides with taco seasoning; grill or sauté (I grill it).
Cut the chicken into cubes and place in a greased 8x8" baking dish. Add the enchilada sauce and toss to coat the
chicken. Sprinkle the cheese over the chicken and bake at 350º for 10-20
minutes, until hot and bubbly. Scatter the green onions over the top. Serve over salsa rice (I add the rest of the can of enchilada sauce and about a cup of salsa to cooked rice and heat through).Recipe adapted from Linda's Low Carb

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About Me

This blog is dedicated to helping those who struggle to answer the question, “What’s for dinner?” As a busy wife, mom, and elementary librarian, deciding what to make for dinner is one of my daily challenges. Menu planning has been my saving grace, so I hope that by sharing my recipes and menus, I can help others on their journey to meal-planning bliss!